Recent review by Progressive Grocer magazine
Home chefs can now give complex dishes the perfect finishing touch with Lucini Italia Co.’s line of superpremium infused oils. Handcrafted in Tuscany using a 20-day artisan process, the line of “liquid spices” consists of Robust Garlic, Delicate Lemon, Fiery Chili, and Tuscan Basil varieties, each carefully made using Lucini’s Premium Select Extra Virgin Olive Oil and fresh essnetial oil extracted from fresh ingredients. The suggested retail price for a 8.5-ounce bottle is $15.99.
We did find it online for less.
I landed on this quick recipe while trying to jazz up a wimpy sandwich and unable to locate the glorious hot pepper relish used in many Italian delis. It really highlights the tasty new Lucini Chili-Infused Extra Virgin Olive Oil, adding complexity to an otherwise single-note dish. It would be a great addition to any Super Bowl snack situation, particularly where sandwiches are involved, very easy to prepare (two steps!) and colorful to boot.
4 Hot Cherry Peppers
3 Tb Lucini Chili-Infused Extra Virgin Olive Oil
1/4 tsp Smoked Paprika
1/4 tsp Salt
Remove the seeds from the cherry peppers and mince finely. Combine with remaining ingredients in a serving bowl.
Posted in olive oil, recipes
Tagged chili, cooking, infused oil, olive oil, pepper, recipe, Sandwich, sauce, spicy, spread, tocopherols, vegan, vegetarian
With Super Bowl snack season arriving this weekend, I thought a Lucini spin on an old bar favorite would be an appropriate post. A great, unexpected treat to serve with beer or mixed drinks.
- 6 Hard Boiled Eggs
- 2 c Lucini Pinot Grigio Vinegar
- 2 Dried Chili Peppers (Arbol, Catarina, Thai Bird, Pequin, etc.)
- 6 Whole Peppercorns
- 6 Whole Cloves
- 2 Cinnamon Sticks
- 6 Whole Allspice
- 2 Bay Leaves
Placed the shelled eggs in a clean container with a tight-fitting lid. Boil the vinegar and spices. Pour mixture over the eggs. Close tightly and refrigerate for 4 days.
I have been interested in Quinoa for a long time, but have never attempted a recipe before. This recipe is incredibly simple, but very tasty. The fresh figs, fig balsamic vinegar and basil olive oil add a pleasant reminder of summer freshness even in winter.
- 1 C Quinoa
- 2 C Water
- 2 TB Lucini Extra Virgin Olive Oil
- 1/4 tsp Salt
- 1/8 tsp Black Pepper
- 4 tsp Mint, chopped fine
- 2 TB Parsley, chopped fine
- 1 C Cherry Tomatoes, chopped
- 1 c Cucumber, seeded and chopped
- 1/2 C Olives, pitted and chopped
- 1/2 C Figs, chopped
- 2/3 C Feta Cheese (optional)
- 1 TB Lucini Fig Balsamic Vinegar (optional)
- 1 TB Lucini Tuscan Basil Extra Virgin Olive Oil (optional)
Bring water to boil. Add the quinoa and lower heat to simmer for 10 minutes. Remove from heat and allow to sit for 8-10 minutes. Place quinoa in a bowl to cool.
Meanwhile, in a separate bowl emulsify the Fig Vinegar, Extra Virgin Olive Oil, salt and pepper. Add the mint and parsley and mix well.
Chop the cucumbers, cherry tomatoes, olives and figs into small chunks. Add to the quinoa and stir to distribute the ingredients evenly. Pour the vinaigrette over the salad. If desired, chopped the feta into small chunks and stir into salad.
Spoon 1/2 cup of the salad onto a plate. Drizzle with 1/2 tsp of Fig Vinegar and 1 tsp of Tuscan Basil Extra Virgin Olive Oil.
Posted in heathy diet, olive oil, recipes
Tagged antioxidant, balsamic, cooking, extra virgin, fig, Grain, health, healthy diet, heart disease, LDL cholesterol, mediterranean, olive oil, Quinoa, recipe, Salad, tocopherols, vegan, vegetarian, vinegar
Just as our new president was taking the oath of office, the Fancy Food Show was wrapping up in San Francisco this week (…always a great place to window shop for new products and food trends). One of the hits of the show was a set of new vinaigrettes by Lucini, which they were sampling from a hotdog-styled “salad” cart.
And so as I munched and listened to webcasts of the inauguration, I wondered which of the six flavors represented the new Obama-nation. Is it the classic yet centrist “Tuscan Balsamic” ? Or the charming and tartly sweet “Dark Cherry & Rosemary“? In the end my pick was the “Roasted Hazelnut & Extra Virgin” because of its cerebral and elegant composure, balanced only by wholesome earthy-ness. Don’t you agree? And like Michelle’s dress all are reasonably priced.